This is the Shirley Valentine of delicacies. Have a bite, close your eyes and think of a Greek island … warm, aromatic & juicy.
Lamb Kebabs with Tzatziki
Course: Starter, mainCuisine: GreekDifficulty: EasyServings
3 – 4
servingsIngredients
6 Cream crackers
125 ml Warm milk
5 ml Cumin seeds, toasted
5 ml Coriander seeds, toasted
300 g Minced lamb (beef would also do)
30 ml Onion, very finely chopped
10 ml Ground cinnamon
5 – 10 ml Red chili flakes
Salt and freshly-milled black pepper, to taste
125 ml Cucumber, seeded and finely chopped
250 ml Greek yogurt
45 ml Mint, finely chopped
Oil for frying
Small meat skewers
Directions
- Crush the cream crackers into coarse crumbs and place in a large bowl. Stir in the milk and set aside.
- Crush the toasted seeds coarsely and add to the biscuit mixture together with the meat, onion, cinnamon and chili flakes. Season liberally with salt and pepper and mix well.
- Shape large bite-size portions of the mixture around one end of the small meat skewers. Set in the fridge to chill for about 20 minutes.
- To make the tzatziki, pat the cucumber quite dry and place in a bowl. Add the yogurt, mint and parsley and season with salt and pepper. Mix and chill until ready to serve.
- Just before serving, fry the meat (on the sticks) in a little hot oil until cooked and golden. Drain well on paper towel, arrange on a platter and serve warm with the tzatziki on the side.
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